Abstract
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
Highlights
Wheat is an important cereal worldwide that plays an outstanding role in human nutrition
Dietary fiber plays an important role in the gastrointestinal function and in this sense, the analyzed bran fractions met the conditions for use the following health claims according to Regulation (EU) No 432/2012 [13] and Regulation (EC) No 1924/2006 [12]: “Wheat bran fiber contributes to an acceleration of intestinal transit” and “Wheat bran fiber contributes to an increase in fecal bulk”
The analyzed varieties could be considered a significant source of dietary fiber, being insoluble dietary fiber the major fraction representing up to 96%
Summary
Wheat is an important cereal worldwide that plays an outstanding role in human nutrition. It is used in a wide range of food products such as bread, cookies, cakes and noodles [1,2]. Durum L.) are technologically more suitable for good-quality pasta production, contributing to the final bright yellow color, its capacity to retain after cooking firmness, and it is resistant to surface disintegration and stickiness [3], whereas, bread wheat flours (Triticum aestivum L.) are the most widely used cereals for bakery products elaboration, e.g., bread [4]. Regarding the different wheat flours fractions, those of greatest interest from the Nutrients 2020, 12, 504; doi:10.3390/nu12020504 www.mdpi.com/journal/nutrients
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